Genus/species: Candida krusei (anamorph) (Issatchenkia orientalis; teleomorph)
- Cell: Small elongated to ovoid budding yeast, 2.0-5.5 x 4.0-15.0 μm
- Colony: Malt Agar: large round white colonies WL: yes, quick growth
- Spore: NA
- Zygote: NA
- Ascus: NA
- Liquid Growth: forms a vigorous climbing pellicle at the edge of the liquid in a glass container.
- Produce pseudohyphae
- Ferments glucose
- Assimilates lactic acid and succinic acid. Does not assimilate mannitol, glucitol, potassium nitrate, lactose, ribitol, galactose, raffinose, maltose, cellobiose, sucrose, or melibiose.
Found on berry surfaces, animal feces, fruit flies, dairy products, beer, and used in chocolate production.
Pseudohyphae and elongate blastoconidia. Characteristic fruity smell.
Role in Wine:
Can co-ferment a wine, especially at low temperature. Presence in wine contributes to slime formation and ropiness.
- Sorbate--tolerant at 365mg/L, sensitive to higher concentrations
- pH: high tolerance
- Acids:high tolerance
- Ethanol: tolerance up to 6.6%
- Anaerobiosis- facultive anaerobes
- Heat- 10°-42°C optimum
- Charoenchai, C., Fleet, G.H. and Henschke,P.A. 1998. Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts. Am. J. Enol. Vitic., Sep 1998; 49: 283 - 288.
- Essayag, S. M., Baily, G. G.,Denning, D. W. and Burnie, J. P. 1996. Karyotyping of Fluconazole-Resistant Yeasts with Phenotype Reported as Candida krusei or Candida inconspicua. International Journal of Systematic Bacteriology Jan, 1996, p. 35-40
- Subden, R. E., Cornell, R., and Noble, A. C. 1980. Evaluation of API 20C Clinical Yeast Identification System for Must and Wine Yeast Identification Am. J. Enol. Vitic., Dec 1980; 31: 364 - 366.